Category: Sweets – Other

If you’re up on your Streisand trivia, you probably know that she is something of a coffee ice cream enthusiast.
Making a few adjustments to the original recipe ensures you’ll get delicious results every time.  Add some salt and some vanilla. Chill your bowl and your freezing vessel.  Use instant espresso instead of instant coffee.  A recipeis just a suggestion!

Ingredients:

• 1 c whole milk
• 24 large marshmallows
• 4 tsp instant expresso
• 1 tsp vanilla
• ¼ tsp kosher salt
• 1 c heavy cream, chilled
• Pretzels, for serving Really??  Maybe tiny chocolate chips.

Directions:

1. Heat milk in a large saucepan over medium-low heat, stirring occasionally, until the mixture is warm and begins to steam, about 5 minutes.
2. Gradually add marshmallows, stirring and mixing until smooth.
3. Remove the pan from the heat.
4. Stir in coffee, vanilla, and salt.
5. Let cool 15 minutes.
6. Place cream in a large (preferably chilled) bowl.
7. Beat with an electric mixer on medium speed until frothy, about 2 to 3 minutes.
8. Increase speed to high and beat until stiff peaks form.
9. Give the cooled marshmallow mixture a stir.
10. Fold in the whipped cream.
11. Pour into a shallow baking or loaf pan.
12. Cover with plastic wrap.
13. Freeze until firm, at least 2 hours or overnight.
14. Serve topped with pretzels.  (Apparently Streisand’s favorite)

Serves: 6

Source:  allrecipes By Sara Haas, RDN, LDN | Published on October 13, 2023.  Originally published in the Singers & Swingers in the Kitchen cookbook in 1967 by Roberta Ashley.

This light, fluffy, less sweet version takes just 10 minutes and holds its shape for days.  Bonus – cold cream cheese, no waiting around for it to soften. 
Ingredients:

● 3 1/2 oz sugar (about 1/2 cup; 100 g)
● 5 oz  heavy cream (shy 2/3 cup; 140 g)
● 1 tsp (5 g) vanilla extract
● 1/8 tsp Diamond Crystal kosher salt; for table salt, use half as much.
● 8 oz plain, full-fat cream cheese, cold (one 8-oz brick; 225 g)

Directions:

1. If the kitchen temperatures above 74°, refrigerate the mixing bowl and sugar until they have cooled to 70°.

2. In the bowl of a stand mixer with the whisk attachment, or a hand mixer, combine sugar, cream, vanilla, and salt.

3. Mix at medium-low speed until sugar is dissolved, about 2 minutes.

4. Increase speed to high and continue beating until cream is about as thick as Greek yogurt, about 2 minutes longer.

5. Begin adding cream cheese 2 tablespoons at a time; this should take about 30 seconds all together.

6. Once it is incorporated, shut off the mixer. The frosting will look a bit curdled, like cottage cheese; this is the result of incomplete mixing rather than over-whipping, so don’t be alarmed.

7. Thoroughly scrape bowl and whisk.

8. Continue whipping on high until frosting is smooth and light, with only a few small flecks of cream cheese (they will disappear into the frosting over time). This may take 2 to 3 minutes with a stand mixer, or more if using a hand mixer.

9. After whipping, the frosting should be about 60°.

10. Use immediately or refrigerate until needed.

Serves: 16 servings,  2 cups – really

Source: Serious Eats

Note:  I doubled the recipe but used 12 oz (by weight, 340 g) cream cheese spread.  Worked great!  Easier to incorporate.

The classic peach melba is a dish of skinned peaches which you serve with vanilla ice-cream and raspberry sauce. It was created in the 1890s by the famous French chef Auguste Escoffier, who was then in charge of the kitchens at The Savoy in London. He made it and named it in honour of the Australian opera star, Dame Nellie Melba, whilst she was performing at Covent Garden.

Ingredents:

• 2 c heavy cream
• 1/2 c peach jam, or more as needed
• 1/3 c sugar
• 2 tsp vanilla extract
• 1/2 to 3/4 tsp almond extract
• 2 medium peaches, halved, pitted and roughly chopped into 1/2- inch pieces
• 5 c fresh raspberries (way too much – think 8 inch square – maybe 2 baskets)
• 25  crisp, thin almond wafer cookies,  or 70  vanilla wafers or 20 sheets graham crackers (Look for flat, rectangular cookies, they fit.)
• Toasted almond slices, for garnish

Directions:

1. Add the cream to the bowl of a stand mixer fitted with the whisk attachment.
2. Whisk on medium to mediumhigh speed, 2 to 3 minutes, until the cream begins to thicken.
3. Add the jam, sugar, vanilla extract and almond extract, to taste.
4. Continue to whisk on medium to medium-high speed for about 3 more minutes, until stiff peaks form.
5. Use a rubber spatula to gently fold the peaches into the cream.
6. Use a small offset spatula or the back of a spoon to spread a layer of cream, about 1 1/2 cups, on the bottom of an 8-inch square pan.
7. Cover the cream with a layer of raspberries,
8. Then a layer of almond cookies, filling any gaps with broken cookies (breaking them yourself, if necessary). The pieces should touch; the goal is a solid layer of cookies.
9. Continue with additional layers of whipped cream, raspberries and cookies, ending with a layer of whipped cream.
10. Gently cover the pan with plastic wrap.
11. Refrigerate the cake for 6 to 8 hours, or preferably overnight. (or freeze for easier serving)
12. Peel off the plastic wrap.
13. Garnish the top of the cake with the toasted almonds.
14. Cut the cake into slices while in the pan and serve.

Serves: 12
Source:  The Washington Post From cookbook author Jessie Sheehan.

P.S. Be bold.  Sprinkle the cookie layer with Amaretto.

A dark and stormy cocktail is made with dark rum and ginger beer, garnished with a slice of lime. The drink’s flavors translate beautifully when refashioned as an icebox cake. Layers of crispy ginger snaps replace the beer and are alternated with two flavors of whipped cream — dark rum and lime. *

Ingredients:

3 c heavy cream
1/2 c granulated sugar
4 tsp vanilla extract
2 Tab dark rum
2 to 3 Tab finely grated lime zest, plus more for decorating
2 to 3 Tab fresh lime juice, or more as needed
gingersnaps, or other crisp ginger cookie

Directions:

1. Line a 9-by-5-by-2-inch loaf pan with a large sheet or two of plastic wrap so the wrap overhangs the pan on all sides.
2. Put the cream in the bowl of a stand mixer fitted with the whisk attachment.
3. Whisk on medium to mediumhigh speed for 2 to 3 minutes, until the cream begins to thicken.
4. Add the sugar and vanilla,
5. Whisk about 3 more minutes, until stiff peaks form.
6. Transfer half of the cream to a small mixing bowl.
7. Add the rum to the cream still in the stand mixer bowl.
8. Whisk on medium-high speed about 30 seconds, or until combined.
9. By hand, gently whisk the lime juice and zest, to taste, into the remaining whipped cream.
10. Use a small offset spatula or the back of a spoon to spread a layer of rum cream, about 1 cup, on the bottom of the pan.
11. Cover as much of the cream as possible with a layer of gingersnaps, filling any gaps with broken snaps (breaking them yourself, if necessary). The pieces should touch; the goal is a solid layer of cookies.
12. Add a layer of the lime whipped cream, about 1 cup, and cover with another solid layer of snaps.
13. Continue layering, alternating flavors of whipped cream and cookies until you run out, ending with a layer of lime whipped cream that rises slightly above the edge of the pan.
14. Cover the cake with the overhang of plastic wrap.
15. Refrigerate for 6 to 8 hours, or preferably overnight.
16. Invert the cake onto a serving platter.
17. Lift the pan off.
18. Peel away the plastic wrap.
19. Sprinkle the top of the cake with additional lime zest.
20. When ready to serve, slice the cake with a long serrated knife and garnish with additional lime zest grated on top.

Serves: 12

Source:  The Washington Post From cookbook author Jessie Sheehan.

*Washington Post/ Jessie Sheehan, we need to talk!  Did you make this?? Accordin g to the recipe?

Next time I  nake it . . . So many changes.

1. Pulvarize the cookies.  Cookies do not break in the right shape/size. Used one 12 oz store brand box.
2. Add 1 tsp ginger chips or chrystalize ginger to the lime juice.  Ginger beer tastes like GINGER.
3. Make it in a 11×7 pan – fewer layers, like only 3.
4. Speaking of the pan, did you really use plastic wrap?  Even freezing it for 1/2 hour, the plastic couldn’t be placed in the pan with any degree of correct size/shape.  I went with nonstick foil.
5. Divide the whipped cream 1/3 in smaller bowl, 2/3 in mixer bowl.
6. Next time I will layer 1/2 the rum cream, 1/4 cookie crumbs, all lime cream, 1/4 crumbs, rest of rum cream. 1/4 crumbs.  Save remaining crumbs for the top  you turn it over and unmold it. Because, of course, you did not save any zest and used the last lime for a Dark and Stormy.

P.S. Freezing would not hurt it and make it much easier to slice.

A classic retro vintage dessert .   If you’re old-school, your mouth is probably already watering. If you’re a bit younger, I can almost hear asking “What the heck is this concoction you speak of?”

Ingredients:

• 1 1/2 c of boiling water
• 1 c Red Hots candies
• 1 (6 oz) box cherry Jello (can also use strawberry)
• 2 c applesauce
• 1 c chilled Sprite (or 7-Up, or Gingerale)
• Cool Whip or whipped cream
• Red Hots candiesDirections:

1. Bring water to a boil in pan, over high heat.
2. Add the red hot candies.
3. Reduce heat to low and stir until dissolved.
4. Add the box of jello and stir until dissolved.
5. Remove from heat.
6. Add the applesauce and Sprite into the Jello-Red Hots mixture.
7. Stir to distribute.
8. Pour jello mixture into serving glasses.
9. Cover with plastic wrap.
10. Chill overnight.
11. Before serving, add a dollop of Cool Whip or whipped cream and sprinkle with extra red hots.

Serves: 6
Source:  gretasday.com/